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Here's a healthy dinner on the go, an easy sandwich you can pack up and take in the car when you're rushing the kids off to soccer or band. It's also a quick favorite when the adults just want to hang out on the deck on Saturday night with a pitcher of sangria on the side.

Source: EatingWell Magazine, February/March 2005


Ingredient Checklist


Instructions Checklist
  • Position rack in upper third of oven; preheat broiler.

  • Whisk lemon juice, oil, mustard, salt and pepper in a large bowl. Place steak in a shallow dish and pour half the dressing over it. Let marinate at room temperature, turning once, for 10 minutes.

  • Meanwhile, prepare the salad by adding lettuce, cucumber and tomato to the remaining dressing in the bowl; toss to coat.

  • Transfer the meat to a broiling pan. Broil for 5 minutes on each side for medium-rare, or until it reaches desired doneness. Transfer to a cutting board, let rest for 3 minutes, then slice thinly against the grain. Mix the meat with the salad and fill each pita. Serve immediately.


Tip: Warm pitas on the bottom rack of the oven while the steak is broiling.

Nutrition Facts

2 cups salad & 2 4-inch or 1 8-inch pita
408 calories; protein 32.4g; carbohydrates 36.3g; dietary fiber 5.9g; sugars 3g; fat 15.6g; saturated fat 3.3g; cholesterol 71.4mg; vitamin a iu 4501.1IU; vitamin c 13.6mg; folate 109.4mcg; calcium 56.4mg; iron 4.8mg; magnesium 82.8mg; potassium 773.9mg; sodium 484.2mg; thiamin 0.4mg.

2 starch, 1 vegetable, 3 1/2 lean meat, 1 fat